Hey everyone! Cassem here again with our second video in the cooking with Cass series! This week we’ll be taking a look at Stuffed Bell Peppers. This Bell Pepper recipe is something I learned to love in college, it’s a quick and easy recipe to whip together after a long day at work, or class. This recipe calls for Jalapeños, but I enjoy switching them out with habaneros for a little extra heat!

Oh! One last thing don’t forget to wear gloves when cutting hot peppers. Better to be safe than sorry!

Ingredients:

1 lb Midamar Ground Beef

1 Poblano Pepper Diced

2 Jalapeños Diced

½ Cup Black Beans

½ Cup Corn

1 15 oz Can of Diced Tomatoes, Drained

1 Cup of Rice, Cooked

1 tsp. Cumin

1 tsp. Chili Powder

1 tsp. Garlic Powder

1 Cup Mexican Cheese

Instructions:

1) Dice Peppers and begin cooking Midamar Ground Beef

2) Add peppers to beef and cook for a few minutes

3) Stir in Cumin, Chili Powder, Garlic Powder, Black Beans, Corn, Can of Tomatoes, and Rice. Cook through and remove from heat; keep warm

4) Remove top and insides of 4 bell peppers (color doesn’t matter)

5) Stuff the peppers with the ground beef mixture and place into a deep pan.

6) Cover each pepper with Mexican cheese

7) Pour ¼ cup of water into the bottom of the pan and cover with tin foil

8) Bake at 425°/200° C for 20 minutes

9) Remove from oven and take off tin foil. Bake for an additional 10 minutes or until cheese is golden brown

10) Enjoy!

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